Agar Agar is a natural gelling agent, thickener and foaming agent. It is obtained from the extraction of red seaweed from the Gracilaria family. These algae are washed, crushed and the paste obtained is chemically treated to be used as a stabilizer in some foods and to make jellies.
Calcium Chloride (500 gr.)
Calcium Chloride is a calcium salt widely used as a food additive, it acts as a stabilizer and flavor enhancer. It is a chemical, inorganic, mineral compound and its function depends on the type of food to which it is applied.
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CHARACTERISTICS: it is a mineral food additive, it is used as calcium intake for basic spherification with alginate.
Dilute the amount of calcium chloride to be used with cold water in a container. Shake. It dissolves easily. When the alginate solution is added it is when the spheres are formed.
Guidance doses: 5–8g of calcium chloride per liter of water.
· This solution is used for direct spherification.
To make firm consistency spherifications (mixed with sodium alginate).
· In brewing it accentuates and improves the flavor.
· In the elaboration of cheeses to reinforce the calcium content of a pasteurized milk for a perfect setting.
FORMAT: 500 g polypropylene can.
SHAPE AND COLOR: in the form of white pearls.
INGREDIENTS: Calcium chloride (E-509).
CONSERVATION: keep in a tightly closed container and in a cool and dry place.
ALLERGENS: may contain traces of gluten, soy, milk, sesame and mollusks.
DATE OF CONSUMPTION: 12 months.
Sodium Alginate is a stabilizer, gelling agent, thickener and film former. It is obtained from seaweed. It is used in desserts, bakery products, ice cream, preserves, salad dressings, sausages, drinks and pastry gels.
It comes in the form of fine cream-white to light brown powder, with neutral taste and smell. This gel can be used for glacings, jams and other fruit preparations.
Drextin is used to get much more crispy fried. Also in frying or temperate pastes it makes them resist the crunch longer and absorb less fat. Also used as a sugar substitute in biscuit and biscuit doughs.
Food additive based on a pure carrageenan, standardized to provide uniform gel strength in water. Carrageenan (E-407) is a natural hydrocolloid extracted from red algae of the class Rhodophyceae. Beige powder odorless and tasteless.